Chocolate chip muffins


I adapted these muffins from a recipe I found on all recipes. I mean… it is pretty perfect. Basically, it is the same as chocolate chip cookies. I added a bit more milk and some baking soda.

My kids now help me which is really awesome.


2 cups flour

1/3 cup brown sugar

1/3 cup white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup milk plus 2 tablespoons

1/2 cup softened butter

2 eggs

1 teaspooon vanilla

11 ounces mini semi sweet chocolate chips

Cream the butter and sugar. Add eggs, baking powder, baking soda, and salt. Add the vanilla. In the next 3 steps, do no over mix. Stir just to combine. Add the flour.  Add the milk. Add the chocolate chips. Preheat the oven to 375 degrees. Prepare muffin tins. Fill 12 wells 2/3 full of batter. Bake for 15-20 minutes or until tooth pick is clean.


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Buttermilk biscuits


1 stick cold salted butter

2 1/2 cups flour

2 tablespoons baking powder

1 teaspoon salt

1 cup buttermilk

Preheat oven to 425 degrees. Combine the butter, flour, salt, and baking powder into a food processor. Pulse until crumbly.  Pour into a bowl. Add buttermilk and mix by hand. Turn onto a floured surface. Press to 1/2 inch thick. Try to manipulate the dough as little as possible. Cut into rounds with a cookie cutter or the rim of a glass. Place onto a greased baking dish. The edges of the biscuits should touch. Bake for 12-13 minutes. Top with melted butter if desired.




This makes 12-13 biscuits. They freeze really well from the circle but unbaked state. To use them, do not thaw prior to cooking. Just cook frozen. Start at 475 degrees for 5 minutes then finish as 425 degrees for 10 minutes.

Sausage cheese sage muffins


Talk about a breakfast on the go! These work great warmed in the microwave. You can refrigerate them or freeze them. The easiest way to avoid fast food is to make home food convenient. If you are going to spend the time to make something that does keep well or freeze well, make 2 batches.

1 pound hot breakfast sausage

1/2 yellow onion diced

2 eggs

1 1/2 cup baking mix

2/3 cup milk

1/2 cup cheddar cheese

1/3 cup sour cream

1/4 teaspoon each of salt and pepper

1/4 teaspoon ground sage

Preheat oven to 350 degrees. Cook the sausage in a skillet. In the last 5 minutes of cooking, add the diced onion. Keep heat on low to caramelize the onion. Drain when finished.


Mix all of the above in a bowl with the cooked sausage.


Spray a large muffin tin with baking spray (the one with flour in it). Divide the mix evenly into 6 large muffin tins. Bake for 30-40 minutes or until toothpick inserted is clean. They are actually better re-warmed the day after in my opinion because the texture becomes more dense.